Description
This Vegetable Stir Fry packs a punch with its vibrant flavors and fresh ingredients. Quick to prepare, it’s perfect for a healthy dinner or a satisfying meal any night of the week!
Ingredients
Scale
- ½ cup low sodium vegetable broth, or chicken broth
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 ½ tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- ⅛ teaspoon crushed red pepper flakes, or to taste
- 2 tablespoons olive oil or avocado oil, divided
- 2 cups bite-size pieces broccoli florets
- 2 large carrots, thinly sliced on the diagonal
- 8 ounces cremini mushrooms, sliced
- 1 cup sugar snap peas, or snow peas
- 1 red bell pepper, thinly sliced into 1-inch long strips
- 1 yellow bell pepper, thinly sliced into 1-inch long strips
- 4 green onions, sliced, plus more for serving
- sesame seeds, optional
- cooked brown rice, white rice or quinoa
Instructions
- In a small bowl, whisk together all sauce ingredients and set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Stir-fry the broccoli and carrots for 2 minutes. Then add the remaining oil, mushrooms, and snap peas. Continue cooking for 2 more minutes before adding the red and yellow bell peppers, stir-frying for an additional minute until crisp-tender.
- Re-whisk the sauce to ensure it is well mixed. Pour it into the pan with the vegetables and cook until thickened, stirring constantly for 1-2 minutes. Stir in the sliced green onions and remove from heat.
- Serve the stir-fry over rice or quinoa, garnished with extra green onions and sesame seeds if desired.
Notes
Feel free to customize vegetables based on what you have on hand.
For more heat, increase the amount of crushed red pepper flakes in the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg